Salmon Sushi Bake
A cozy and comforting dish that captures the flavors of sushi without the rolling hassle, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 1 lb fresh salmon, cooked and flaked
- 0.5 lb imitation crab, chopped
- 0.5 cup cream cheese, softened
- 0.25 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- Seaweed sheets (for serving)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a rice cooker and cook according to the cooker instructions.
- In a mixing bowl, combine the cooked and flaked salmon, chopped imitation crab, softened cream cheese, mayonnaise, sriracha sauce, and soy sauce. Stir until well blended.
- In a baking dish, spread the cooked sushi rice evenly at the bottom.
- Layer the salmon mixture over the rice, spreading it out evenly.
Baking
- Bake in the preheated oven for about 20 minutes until heated through and the top is slightly golden.
- Once done, garnish with chopped green onions and sesame seeds.
- Serve with seaweed sheets for wrapping.
Notes
To enjoy fully, serve with a side of edamame or a fresh cucumber salad. For added flavor, use slices of avocado or a drizzle of extra sriracha. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.